The sushi has become one of the most popular alternatives to time to eat, it is that although it is a fundamental part of Japanese cuisine, time is increasingly present in Western culture. And with the right knowledge, it is possible to make sushi at home and obtain pieces as delicious as those in any restaurant. Do you want to prepare sashimi or a tuna roll and don’t know where to start? In this article we explain how to cut tuna for sushi.

Steps to follow:

1. To begin, it is essential to choose the right piece of tuna to make sushi and sashimi, because only then will you guarantee a delicious and quality final result.
2. The tuna must always be fresh, with a bright color and without strong odors, it is also important that it has a uniform red color, without brown spots of blood. Choose a piece as free of nerves as possible, the belly area, known as belly, as well as the loin are ideal to use in sushi and sashimi.
3. Once you have the perfect piece, it’s time to cut the tuna for sushi. The ideal thing to facilitate the work is to use a piece as rectangular as possible, in this way we will be able to chop the tuna into elongated slices, as sashimi is usually served.
4. Take a sharp knife that cuts to perfection. This step is essential because the knife must slide through the piece of fish from top to bottom in a single cut, without the need to make movements from front to back or you will damage the piece.
5. Cut the piece of tuna into a rectangle about a finger thick. Then you must proceed to cut the pieces of tuna for sashimi. From the large piece, cut rectangles of about two fingers wide and a maximum one finger thick, these will be served as sashimi so it is important that the cut is impeccable.
6. If you want to make tuna nigiris, that is, the rice ball that is later covered by a piece of fish, then you should follow the previous instructions but instead of cutting pieces with a thick finger, they should be much thinner, approximately two millimeters.
7. To make a tuna roll, all you have to do is cut a strip of fish the length of the roll and with a thickness of approximately one finger, enough to fill it perfectly.